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Jasmine White Rice
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
Up to 10 servings
Jasmine White Rice

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 45 customer ratings
(9 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 4 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free Vegan Vegetarian
An essential side dish that pairs well with many of our flavorful dishes!

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Instructions
Measure rice into a deep sized pot with a fitted lid
Rinse rice 2-5 times or until water is clear
Add water and salt
Bring to a light boil. You should see bubbles forming on the surface of the water
Cover pot tightly with lid
Reduce heat to low
Simmer rice while covered 12-15 minutes
After 10 minutes, remove lid
Use a spoon to make a well in the middle, allowing you to see bottom of pot
If all or most of water is absorbed continue with next step
If there still is 1/4 inch of water or more, replace lid and allow to simmer 3-5 minutes more
When all of water or most of it has been absorbed, replace lid and switch off heat
Allow pot to sit undisturbed for another 10-15 minutes or when your ready to eat

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 cup jasmine white rice
¼ teaspoon Kosher salt
6 cup water

Cooking Tools Required
Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Top Stove

Reheating/Serving Instructions
When ready to eat, fluff rice with fork or chopsticks. Reheat in a pot, 2-3 minutes on high with a couple of tbsp water until desired warmth.

Nutrition
Calories: 270kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 25mg | Iron: 1mg

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Glazed Carrots
$0.00 Cooking FeeRated 4.2 out of 5 based on 6 reviews.
Rated 4.20 out of 5
FSA/HSA eligible
Up to 10 servings
Glazed Carrots

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Recipe adapted from:
Thomas Keller

Rated 4.3 out of 5 based on 26 customer ratings

$0.00 Cooking FeeRated 4.2 out of 5 based on 6 reviews.
Serving Size: 4.5 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Nut Free Soy Free Vegetarian
Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.
https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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Instructions
Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
When reduction is complete, toss carrots in the pan with chopped parsley.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound carrot peeled, oblique cut
3 teaspoon unsalted butter room temperature
3 1/2 teaspoon sugar to start
1/4 teaspoon white wine vinegar
2 tablespoon Italian parsley chopped (for garnish)
1 teaspoon Kosher salt more or less to taste

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Peeler, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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Tofu Pad Thai
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Tofu Pad Thai

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 7 ounces

Dairy Free Gluten Free
This delicious Asian stir-fry with it's various flavor profiles including, sweet, sour, salty, and umami, uses rice noodles and tofu tossed with a tamarind based sauce.

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Instructions
In a large saucepan bring water to a boil and cook noodles for 4-5 minutes or until noodles are slightly firmer than al dente (do not over-cook as rice noodles continue to absorb liquid and will fall apart during the stir frying). Drain immediately and rinse with cold running water. If necessary, cut the noodle clump with kitchen shears to make stir-frying easier.
Meanwhile heat a small saucepan on medium low and add fish sauce, tamarind paste, brown sugar, garlic, and the chili-garlic sauce. Cook sauce until the sugar is completely dissolved. Remove from heat.
Season drained tofu with soy sauce. Heat a large nonstick wok or sauté pan to medium-high heat. Add 2 tablespoons of the oil and add the tofu. Stir-fry several minutes, set aside.
In the same pan heat the remaining 2 tablespoons oil. Add the garlic, green onions, and carrots and stir fry for 1 minute, being careful not to burn the garlic. Add noodles and toss. Add the pad Thai sauce, continually tossing noodle mixture until well coated with sauce. Add the reserved tofu, cooking for an additional 2-3 minutes.
Move the noodle mixture to one side of the pan and crack the eggs on the other side. Scramble the egg with a wooden spatula and cook for 30 seconds. Add 2 cups of the sprouts and cook for one more minute, mixing to incorporate all the ingredients together. Test the firmness of the noodle. If the noodle is too firm, add some water and simmer for an additional minute. Remove from heat and portion onto individual plates or one large serving platter. Garnish with remaining sprouts, cilantro, peanuts, and wedges of lime.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
16 ounce firm tofu drained and cut into 1-inch cubes
1 tablespoon soy sauce
For the Pad Thai sauce:
1/3 cup fish sauce
2 tablespoon Neera’s tamarind paste
½ cup brown sugar
3 clove garlic minced
2 teaspoon chili-garlic sauce more of less to taste
For the Pad Thai noodle stir-fry:
14 ounce rice stick noodles size M or 1 box Pad Thai Noodles
4 tablespoon avocado oil
4 clove garlic minced
3 stalk green onion cut into ½ inch pieces
1 carrot julienne
2 egg
3 cup mung bean sprouts
1/2 cup water if needed
½ cup fresh cilantro chopped
2/3 cup roasted peanuts coarsely chopped
2 lime cut into wedges

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave on medium power or on stove top over medium heat until heated through.

Nutrition
Calories: 377kcal | Carbohydrates: 32g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1372mg | Potassium: 364mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1951IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 3mg

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Sautéed Asparagus and Peas
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Sautéed Asparagus and Peas

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Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 20 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Serving Size: 5 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

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Instructions
Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon unsalted butter
2/3 cup shallot minced
2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
14 ounce frozen green peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
2 teaspoon honey

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula

Reheating/Serving Instructions
Heat in a saute pan or in the microwave on medium until heated through.

Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

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Vegan Ratatouille
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
FSA/HSA eligible
Up to 10 servings
Vegan Ratatouille

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Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Vegan Vegetarian Whole 30
This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 tablespoon water or olive oil spray
1 each eggplant large, peeled and diced
½ each onion chopped
7 clove garlic minced
1 each red bell pepper medium diced
1 each orange bell pepper medium diced
1 pound tomato for 10 servings use 2 cups of diced tomatoes
2 each zucchini chopped
1 each yellow squash chopped
3 tablespoon fresh basil
3 sprig fresh thyme or ½ teaspoon dried
2 sprig fresh oregano or ¼ teaspoon dried
1 sprig fresh rosemary
2 tablespoon tomato paste
½ cup vegetable broth plus 2 tablespoons
½ tablespoon Kosher salt or to taste
1 tablespoon fresh basil for garnish, chopped

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).

Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 430mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg | Phosphorus: 59mg

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Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Brown Rice

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Soy Free Vegan Vegetarian
Delicious side dish and super tasty!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Heat pot over medium heat
Add oil, swirling to coat pan
Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes
Add broth, water, and salt
Bring to a boil
Reduce to low and simmer with lid on
Simmer until water has been absorbed, about 40-45 minutes
Remove from heat, keep lid on, and let rice sit 19 minutes
Remove lid and fluff with fork
Fold in parsley

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 teaspoon extra virgin olive oil
2 cup long grain brown rice
3 cup low sodium vegetable broth
2 cup water
½ teaspoon Kosher salt
¼ cup Italian parsley chopped, optional

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Serve with any dish you prefer and enjoy! Reheat in the microwave until 145 degrees or stovetop with a smidge of water, until desired warmth.

Nutrition
Calories: 145kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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Chocolate Espresso Mousse
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Chocolate Espresso Mousse

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 4 ounces

Gluten Free Nut Free Soy Free Vegetarian
This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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Instructions
Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
In another bowl, whip the heavy cream and sugar.
Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
When ready to serve, garnish as desired.

Notes
This dessert requires a 2 hour chill time, so plan accordingly by making this dish first.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce 70% dark chocolate chopped
4 tablespoon European style unsalted butter cut into small pieces
4 teaspoon instant espresso crystals or instant coffee crystals
4 egg separated
¼ teaspoon cream of tartar
4 tablespoon granulated sugar
For the whipped cream:
2 ¼ cup heavy whipping cream
2 tablespoon granulated sugar
Garnishes (optional):
whipped cream
chocolate covered coffee bean
shaved chocolate
ground coffee

Cooking Tools Required
Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store covered, in refrigerator and enjoy for up to 5 days.

Nutrition
Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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Keto Rutabaga Fries with Fry Sauce
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Keto Rutabaga Fries with Fry Sauce

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Recipe adapted from:
Dr. Eric Berg DC

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 rutabaga

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Low FODMAP Lower Carb Nut Free Paleo
Cooked rutabagas have a slightly sweet taste similar to potatoes when cooked, so they make a great low carb option to French fries. Also, low FODMAP for serving size up to 1 cup.
https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

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https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Preheat oven to 400 degrees F. Line a baking tray with parchment.
Peel and cut rutabaga into ¼-inch sticks. Place in a large mixing bowl.
Spray rutabagas with avocado oil and season with salt and pepper. Mix well.
Place fries on baking tray and bake for 30 to 40 minutes until golden brown.
For the fry sauce:
Combine all ingredients and mix well.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 rutabaga large
avocado oil cooking spray
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
For fry sauce:
½ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon tomato paste
½ teaspoon smoked paprika

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 133kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 418mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 1mg

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French Onion Chicken
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
French Onion Chicken

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Recipe adapted from:
Skinnytaste

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cutlet, about 8 oz

Egg Free Nut Free
For caramelized onions and melted cheese lovers, this Skillet French Onion Chicken is for you! Give chicken breasts a touch of excitement!

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Adjust the ingredients measurement scale here by changing this number. 10 servings

Instructions
In a large nonstick skillet heat the oil over medium heat.
Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes, until internal temperture reaches 165 degrees F. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
Place the chicke in a baking dish, pour thickened broth over, top with onions and then on top the shredded cheese. Broil until is golden browned and bubbling, about 5 min.
If not serving immidiatly, broil before serving.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
3 pound boneless skinless chicken breast for 10 servings, 10 cutlets
1.5 tablespoon extra virgin olive oil
5 medium yellow onion thinly sliced
2.5 tablespoon balsamic vinegar or more as needed
2.5 tablespoon Worcestershire sauce
1 tablespoon fresh thyme or 1.25 teaspoon dried thyme
7 ounce Gruyère cheese coarsely grated (about 1 cup for 10 servings)
1 cup all-purpose flour or gluten-free flour mix*
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper to taste
1.25 teaspoon paprika
1.5 tablespoon unsalted butter
1.25 cup chicken broth

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Reheat 1 portion for 45 to 60 seconds on high in the microwave

Nutrition
Calories: 342kcal | Carbohydrates: 16g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1176mg | Potassium: 776mg | Fiber: 2g | Sugar: 10g | Vitamin A: 445IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 2mg

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Crockpot Lemon-Garlic Chicken
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Up to 10 servings
Crockpot Lemon-Garlic Chicken

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Recipe adapted from:
Slava Bond

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$0.00 Cooking Fee
Serving Size: 6.5 ounce

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Soy Free
Slow cooked chicken comes out tender and flavorful with just the right amount of garlic, oregano, and lemon.
>> Note: This dish requires a crockpot (slow cooker) and will be ready in 5 hours. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<
http://magicskillet.com/recipe/crockpot-lemon-garlic-chicken/

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http://magicskillet.com/recipe/crockpot-lemon-garlic-chicken/

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Instructions
Step 1
In a small bowl, combine dried oregano, garlic, seasoned salt, and black pepper. Mix well and rub chicken breasts with the oregano mixture.
Step 2
Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to a slow cooker.
Step 3
Pour water, lemon juice, and bouillon granules into the same skillet. Bring to a boil over high heat, loosening browned bits from the skillet. Pour the boiled lemon mixture over the chicken.
Step 4
Cover the slow cooker and cook on a low-heat setting for 4-5 hours. Add parsley and baste the chicken. Cover the slow cooker and cook on a high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon dried oregano
3/4 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
4 pound boneless skinless chicken breast
4 tablespoon unsalted butter
1/2 cup water
6 tablespoon fresh lemon juice
4 clove garlic peeled and minced
2 teaspoon chicken bouillon granules
2 tablespoon fresh parsley minced

Cooking Tools Required
12-inch saute pan, Crockpot

Reheating/Serving Instructions
Heat in the microwave on medium-high power or stove top on medium heat until heated through.

Nutrition
Calories: 253kcal | Carbohydrates: 1g | Protein: 39g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 482mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

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Ham and Brie Pastries
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Up to 10 servings
Ham and Brie Pastries

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Recipe adapted from:
Jenn Tidwell

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$0.00 Cooking Fee
Serving Size: 1-2

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

Ham and Brie Pastries quantity

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Instructions
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 package puff pastry 2 sheets thawed
0.75 cup Fruit preserves Apricot, berries or any other preffered fruit
8 slice deli ham quartered
16 ounce Brie cheese cut into 16 pieces

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

Nutrition
Calories: 547kcal | Carbohydrates: 40g | Protein: 18g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 59mg | Sodium: 681mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

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Garlic Sesame Tofu
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Up to 10 servings
Garlic Sesame Tofu

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Recipe adapted from:
Claire Cary

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$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
This flavorful crispy baked tofu is tossed with a soy-maple glaze. A dish the whole family will enjoy! Great with steamed broccoli and rice.
https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat the oven to 400 Fahrenheit.
Drain the excess liquid from the tofu and dry it off with a towel.
Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
Add to the baking tray and bake for 30-35 minutes or until golden brown.
During the final 10 minutes, prep the sauce.
Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook35

Passive0

Recipe Serving Size10

Ingredients

Ingredients
Tofu
3 tablespoon low-sodium soy sauce or tamari sauce
42 ounce extra firm tofu
3 tablespoon corn starch
9 tablespoon gluten-free breadcrumbs
Sauce
1 cup low-sodium soy sauce or tamari
6 teaspoon toasted sesame oil
3 tablespoon rice vinegar
6 tablespoon maple syrup
3 tablespoon corn starch
12 tablespoon water divided
15 clove garlic
3 tablespoon extra virgin olive oil

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or

Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 335mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

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Classic Creme Brulee (French Vanilla Custard)
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4 servings
Classic Creme Brulee (French Vanilla Custard)

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 oz

Gluten Free Nut Free Vegetarian
Enjoy this classic dessert with it's creamy custard center and crispy caramelized top.

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Heat cream in small pot on the stove
Split and scrape vanilla bean seeds and add seeds and pod to pot
Heat on low for 2 minutes
Remove from heat
Discard pod pieces
Whisk egg yolks and sugar in mixing bowl*
Add in cream while whisking to keep from scrambling eggs
Preheat oven to 275°
Place 4 ramekins in a deep enough pan that water can be added half way up the ramekin sides**
Divide cream, egg, sugar, vanilla mixture in to ramekins so that each one is 3/4 full
Place pan in oven and add warm water until the water is half way up the side of the ramekins
Be careful when sliding the pan back in to the oven not to slosh the water in to the ramekins
Bake 35 minutes
The custard should be jiggly and set
Remove from the water bath and cool for 20 minutes
Top each custard with 2 tsp caster (superfine) sugar
Burn sugar with torch***
* If you can't find Caster sugar granulated sugar can be ground in a coffee grinder or something similar to achieve the same effect
** You must have oven safe ramekins for this recipe
***You must have a kitchen torch for this recipe

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Total Time1 hour 15 minutes

Recipe Serving Size4

Ingredients

Ingredients
2 cup heavy whipping cream
1 pod vanilla bean or 1 teaspoon vanilla bean paste
5 egg yolk
1/3 cup superfine sugar

Cooking Tools Required
kitchen torch, Measuring cups and spoons, Mixing bowls, oven safe ramekins, Pyrex baking dish, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Best served cold

Nutrition
Calories: 542kcal | Carbohydrates: 21g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 377mg | Sodium: 43mg | Potassium: 138mg | Sugar: 20g | Vitamin A: 2074IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg

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One-Pan Lemon Garlic Chicken Pasta
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
One-Pan Lemon Garlic Chicken Pasta

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Recipe adapted from:
Melissa Mondragon

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
This one-pan dish creates a pasta with extra flavor, as it simmers in a lemon-garlic broth.
https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

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https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

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Instructions
Season chicken breasts with salt and freshly ground black pepper.
Heat olive oil over medium high and brown chicken breast.
Lower heat and add garlic to pan.
Sautee garlic and chicken together about one minute.
Then add chicken broth, water and uncooked pasta to pan.
Bring to a boil, then turn heat down to low.
Cook covered on low for about fifteen minutes.
Remove cover and let simmer for about five more minutes until liquid is reduced by half.
Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
Season with additional salt and pepper if needed and garnish with lemon slices.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
1/4 cup extra virgin olive oil
1 pound boneless skinless chicken breast cut into 1 inch chunks
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 clove garlic minced
2 cup low-sodium chicken broth
1 cup water
1/2 pound penne pasta
1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
1 lemon sliced for garnish
1 cup grated parmesan cheese
1 cup fresh basil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan with lid, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat over a cooktop on medium in a large non-stick pan until heated through.

Nutrition
Calories: 593kcal | Carbohydrates: 49g | Protein: 42g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1193mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 264mg | Iron: 2mg

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Garlic Butter Cashew Chicken
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4 servings
Garlic Butter Cashew Chicken

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Recipe adapted from:
Tieghan Gerard

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$0.00 Cooking Fee
Serving Size: 8 ounces plus 1 cup cooked rice

Postpartum Pregnancy
This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.
https://www.halfbakedharvest.com/cashew-chicken/

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https://www.halfbakedharvest.com/cashew-chicken/

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Instructions
Cook rice according to package directions.
To make the sauce. Combine all ingredients in a glass jar.
In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
11/2 cup jasmine rice cooked according to package directions
For the sauce:
1/2 cup hoisin sauce
1/4 cup tamari or soy sauce
1-2 tablespoon pure maple syrup
2 tablespoon apple cider vinegar
1 tablespoon sriracha
1/3 teaspoon freshly ground black pepper
1/3 teaspoon crushed red pepper more or less to taste
For the cashew chicken:
3 tablespoon sesame oil or olive oil
1 1/2 pound ground chicken
1 tablespoon cornstarch or arrowroot starch
1 teaspoon paprika
1 1/2 cup broccoli florets
3 tablespoon salted butter
3-4 clove garlic chopped
1 tablespoon fresh ginger chopped
1 cup cashews
1/3 cup pickled ginger
Garnish:
4 stalk green onion chopped
1 tablespoon sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

Reheating/Serving Instructions
Heat in a sauté pan over medium heat or in the microwave until heated through.

Nutrition
Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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Coconut Chicken Fingers with Bang Bang Sauce
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Coconut Chicken Fingers with Bang Bang Sauce

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Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee

Brain Food Postpartum Pregnancy
This coconut chicken is breaded in sweet coconut and sesame seeds, then oven-baked, and dipped in a spicy, tangy, creamy restaurant-style bang bang sauce.
https://www.halfbakedharvest.com/coconut-chicken-fingers/

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https://www.halfbakedharvest.com/coconut-chicken-fingers/

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Instructions
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.
Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.
To make the sauce: combine all ingredients in a bowl.
Serve the chicken with limes, green onions, and bang bang sauce for dipping.

Cook Times

Active Prep40

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup cornflakes cereal
1 1/2 cup unsweetened shredded coconut
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup sesame seeds
2 each egg beaten
2 tablespoon hot sauce or tamari use preferred taste
2 pound chicken tenderloin
extra virgin olive oil for brushing
For the bang bang sauce:
1/2 cup mayonnaise
1/3 cup Thai sweet chili sauce
2 tablespoon coconut aminos or soy sauce
1 tablespoon hot sauce
1 tablespoon rice vinegar
1 clove garlic grated
2 teaspoon lime zest

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Sharp Knives

Reheating/Serving Instructions
Heat in the oven for 15-20 minutes at 350 degrees on a parchment lined baking sheet.

Nutrition
Calories: 561kcal | Carbohydrates: 24g | Protein: 36g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 799mg | Potassium: 759mg | Fiber: 5g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 5mg

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